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Classic Peanut Butter Cookies

These peanut butter cookies are made by mixing creamy peanut butter, brown sugar, and eggs into a thick dough, then shaping and baking until golden with crackled tops. The final cookies are chewy in the center with crisp edges, boasting a rich, nutty aroma and inviting appearance. Simple, nostalgic, and irresistibly fragrant, they deliver a warm hug in every bite.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup creamy peanut butter natural, chunky preferred
  • 1 cup brown sugar light or dark, based on preference
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • a pinch sea salt for sprinkling on top

Equipment

  • Mixing bowl
  • Whisk or spoon
  • Baking sheet
  • Parchment paper
  • Cookie scoop or tablespoon
  • Fork
  • Wire rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper, ready for the dough.
  2. In a mixing bowl, combine the creamy peanut butter, brown sugar, and a large egg. Use a whisk or spoon to mix until the mixture is smooth, creamy, and slightly thickened, about 2 minutes. You should see a glossy, cohesive batter.
  3. Add the vanilla extract and baking soda to the bowl, then stir well to incorporate everything evenly. The dough will be thick and a little sticky but scoopable.
  4. Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
  5. Gently flatten each dough ball with the back of a fork, pressing down to create a crisscross pattern that also helps the cookies bake evenly. This also releases a lovely nutty aroma as you press.
  6. Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden and crackle slightly. The smell of roasted peanut and caramel will fill your kitchen.
  7. Remove the baking sheet from the oven and let the cookies sit for about 5 minutes. They will be soft but will firm up as they cool.
  8. Transfer the cookies to a wire rack to cool completely for about 10 minutes. They should have a chewy center with crisp, crackled edges and a fragrant peanut aroma.
  9. If desired, sprinkle a tiny pinch of sea salt on top of each cookie while they are still warm to enhance the flavor contrast and aroma.
  10. Enjoy these cookies warm or at room temperature, and store any leftovers in an airtight container for up to three days for the best flavor and texture.

Notes

Chilling the dough for at least 30 minutes can help prevent spreading and enhance flavor. For softer cookies, slightly underbake; for crunchier, bake a minute longer. Always cool cookies on a wire rack to allow the edges to crisp properly.